Morgh Polo

Ingredients

• Water - 6 cups
• Butter - 4 tablespoons
• Salt and pepper - To taste
• Cardamom - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon
• Turmeric - 1 teaspoon
• Saffron - 1/2 teaspoon, dissolved in 2 tablespoons hot water
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Chicken thighs - 6, bone-in and skin-on
• Basmati rice - 3 cups

Instructions

1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. Season the chicken with salt and pepper.
3. Melt 2 tablespoons of butter in a large pot over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add the turmeric, cinnamon, cardamom, salt, and pepper. Cook for 1 minute.
6. Drain the rice and add it to the pot. Stir to coat the rice with the spices.
7. Add the saffron water and 6 cups of water to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
8. Cook for 20 minutes, then add the chicken to the pot. Cover and cook for another 20-25 minutes, or until the rice is tender and the chicken is cooked through.
9. Melt the remaining 2 tablespoons of butter in a small saucepan.
10. Remove the chicken from the pot and place it on a serving platter. Fluff the rice with a fork and transfer it to a serving dish.
11. Drizzle the melted butter over the rice and serve with the chicken.